Leo: Mommy, I feel bad to say that my french toast is delicious.
Leo: Because I don’t want you to feel bad that you can’t eat it.
Me: Thank you, motek (sweetie), don’t worry, I don’t feel bad at all. I’m extremely happy with my baked french toast. It’s probably better than yours.
Daddy: It is.
While Z made the boys and himself a classic french toast, I baked myself a dairy-free version, which looked and tasted more like a bread pudding.
Baked French Toast
The berries pop in the mouth and release a tarty juice that gives a great contrast. You can use other fruits such as banana, mango, figs.
- Coconut oil for greasing the baking dish
- 3 eggs
- ¼ cup tangerine or orange juice
- 1 tablespoon agave
- 2 teaspoons vanilla extract
- a pinch of salt
- a pinch of ground cardamon - optional
- 3 - 4 slices of Challah bread diced roughly (I prefer water Challah, which is made with water not eggs)
- ¼ cup of mixed berries or one type of berry of your choice, frozen are as good. If you use frozen berries, thaw them a little bit before (To rapid the process, put them in a pan with a little bit water over medium heat)
- Preheat the oven to 380°F. Oil a medium baking dish (such as a soufflé dish. It should be big enough to fit the pudding mixture. Or you can bake it in 2 small dishes or muffin tin).
- Put the eggs in a medium bowl and beat. Add the agave, vanilla extract, salt and cardamom and beat until well combined. Add the Challah dice and push them into the mixture to soak them.
- Stir in the berries.
- Spoon the mixture into the baking dish and put in the oven for 25 - 30 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread to slide out.
- Serve with a short drizzle of maple.